Celeriac Risotto

A rich, earthy dish using finely diced celeriac instead of rice, finished with winkles, truffle, and mascarpone.

Seafood Gourmet Celeriac Truffle Risotto

Estimated Nutrition

Calories

716.1

kcal / serving

2864.5 kcal total

Carbs

27.5g

per serving

110.1 g total

Fat

51.2g

per serving

204.8 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Divided use

Dairy

Butter

For sautéing

150

Mascarpone

150

Parmesan

Fruits

piece

Pomelo

Peeled and segmented

Liquids

500

Chicken Stock

For cooking winkles

150

Dark Chicken Stock

Reduced

Other

piece

Black Truffle

Finely chopped

Seafood

500

Winkles

Cleaned and picked from shell

Vegetables

piece

Celeriac

Head, washed, peeled, peel reserved, flesh divided into 500g and remainder

stalk

Celery

Leaves only for garnish

Method

Roughly chop 500g of celeriac and dice the remainder into rice-sized grains.

Simmer the celeriac peel in 500ml water for 30 minutes, then strain and reserve the stock.

Boil the thick celeriac chunks for 12 minutes, then blend with 50ml vinegar until smooth.

Boil winkles in salted water with 1 tsp vinegar for 1 minute, then clean and de-shell.

Simmer the cleaned winkles in chicken stock for 45 minutes.

Sauté the diced celeriac in butter, adding celeriac stock gradually until tender.

Stir in the truffle, mascarpone, parmesan, reduced stock, and the prepared winkles.

Spread the purée in bowls, top with the risotto, and garnish with pomelo and celery leaves.